Scrambled Eggs with Mushrooms
by Editorial Staff
Scrambled eggs crumble is a great breakfast, and the additives in such a dish are very different, at your discretion. This crumble is made with fried mushrooms.
Cook: 10 mins
Servings: 4
Ingredients
- Eggs – 6 pcs.
- Champignon mushrooms (cut into slices) – 1.5 cups
- Milk or cream 10% – 1/3 cup
- Salt – 0.25 teaspoon
- Ground black pepper – 1/8 teaspoon.
- Butter or margarine – 2 tbsp
- Onions (chopped) – 1 tbsp
- Fresh parsley (chopped) – 1 tbsp
- Mustard powder – 0.5 teaspoon.
- Worcestershire Sauce – 0.25 teaspoon
Directions
- In a large skillet over medium heat, heat 1 tablespoon of butter, add mushrooms and onions, fry, stirring occasionally, until the liquid is completely evaporated and the mushrooms are golden.
- Whisk eggs, milk, salt, and pepper in a large bowl. Add parsley, mustard, and Worcestershire sauce.
- Add another 1 tablespoon of butter to a pan with mushrooms, melt it. Pour the beaten eggs over the mushrooms and set for about 1 minute. Then lift the eggs with a spatula and turn over in small portions, fry for another 2-3 minutes. Serve the scrambled eggs immediately.
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